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    Home » Vegetarian

    Loaded Easy Creamy Mushroom Soup

    Published: Nov 25, 2016 / Updated: Sep 5, 2018 / 29 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This easy creamy mushroom soup is loaded with flavorful toppings to make this classic even more delicious. No more boring soup!

    bowl of creamy mushroom soup with toasted baguette slices and herb garnish

    I thought it was time to make another soup. I don't really eat soup that often, even though it is the perfect cozy and satisfying cold weather food.

    Mushroom soup is one of my favorites, and I wanted to go all out with the toppings to turn it into a fabulous meal.

    I was totally spoiled for food when I was in England recently (I bombarded my Instagram followers with my adventures), so I wanted to do something that felt decadent.

    Ok, so maybe this creamy mushroom soup recipe isn't quite as awe-inspiring as the bouillabaisse I had at Harrods, but it'll definitely do.

    four large portobello mushrooms

    I topped my loaded creamy mushroom soup with:

    • Shaved parmesan cheese - this is the best part
    • Toasted baguette slices rubbed with garlic - the next best part 😛
    • Truffle oil
    • Fresh chives
    • Fresh chopped parlsey
    • Pea shoots (Ok, maybe this was just for the photos. Feel free to skip these!)

    bowl of loaded creamy mushroom soup with toasted garlic baguette slices, truffle oil, and parmesan toppings

    And was this soup ever good. I usually add some booze to mushroom soup, but I was all out of sherry and didn't even have any white wine in the house.

    There were so many fabulous flavors going on here that I didn't miss it too much, but feel free to add a splash of alcohol if you so choose.

    I blended half the soup because I fancied some actual pieces of mushroom in the soup. Blending half the soup thickens it up nicely, and the rest gives it texture and makes it feel more filling.

    I always mention this even though it's possibly obvious to people - to get the parmesan shavings, I just use my potato peeler. It's one of my favorite little cooking tricks. 🙂

    Feel free to mix up the mushrooms in this recipe. All mushrooms are wonderful.

    bowl of loaded creamy mushroom soup with toasted baguette and parmesan

    Do you love creamy mushroom soup as much as I do?

    No more boring mushroom soup! This creamy mushroom soup is loaded with flavorful toppings to make this classic even more delicious.

    Loaded Creamy Mushroom Soup

    A simple, creamy mushroom soup loaded with delicious toppings!
    5 from 3 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine American
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 16 ounces assorted mushrooms (e.g. white, brown, etc.)
    • 4 large portobello mushrooms
    • 2 tablespoons butter
    • 1 medium onion chopped
    • 4 cloves garlic minced
    • 1 heaping tablespoon Dijon mustard
    • 4 cups vegetable broth
    • 1 cup heavy/whipping cream
    • 5 sprigs fresh thyme stems removed
    • 1/8 teaspoon ground cinnamon
    • 1 dash Herbs de Provence (or Italian seasoning)
    • Splash of sherry or dry white wine (optional)
    • Salt & pepper to taste

    Garlic Baguette Slices/Crostini:

    • 1 baguette sliced
    • 2-3 cloves garlic peeled and halved

    Other Toppings, to taste:

    • Parmesan cheese shaved
    • Truffle oil
    • Fresh chives snipped or chopped
    • Fresh parsley chopped
    • Pea shoots (optional)

    Instructions
     

    • Add butter to a large pot on medium heat. Add chopped onion once butter is melted.
    • Sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms.
    • Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
    • Add the garlic and Dijon mustard to the pot. Stir.
    • Add the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, or until mushrooms reach your desired tenderness.
    • Meanwhile, prepare your toppings. To make the garlic baguette toasts, I just used my toaster and then rubbed the garlic over the toast. You could mass toast the bread slices in the oven if you wish (375F, brush slices w. oil, add to baking sheet, 10-15 min.).
    • Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot.
    • Top each bowl of soup with whichever toppings you fancy. I like to dip a couple garlic baguette slices in at once and let them soak up the soup. 🙂

    Notes

    • If you prefer a totally smooth soup, purée the whole thing. This is the immersion blender I used.
    Keyword creamy mushroom soup
    Author Natasha Bull

    I also have another mushroom soup recipe that's similar to this one, but with fewer frills.

    « Bacon Wrapped Turkey Breast with Chorizo, Cranberries, and Little Potatoes
    Pomegranate and Persimmon Winter Sangria »

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    1. Lori Lee Spillman says

      April 19, 2022 at 7:32 PM

      5 stars
      Delicious! I loved every tasty drop of this soup. I could eat this soup for breakfast lunch & dinner every day! The shaved Parmesan really seals the deal for me. I had no bread on hand so I ate this soup “as is” and seriously… MARVELOUS!

      Reply
      • Natasha says

        April 19, 2022 at 10:14 PM

        I'm so happy to hear that!! 😀 Thanks for your review, Lori!

        Reply
    2. Carey-Ann says

      April 17, 2022 at 10:33 PM

      I love this mushroom soup recipe. I always use it. Thank you for a great recipe. 😊

      Reply
      • Natasha says

        April 18, 2022 at 10:38 AM

        You're very welcome!! 😀

        Reply
    3. Carole LaTour says

      January 18, 2020 at 7:17 PM

      Used half and half cream and Marsala wine and chicken stock. Absolutely wonderful!!

      Reply
      • Natasha says

        January 18, 2020 at 11:23 PM

        Great! Thank you ♥️

        Reply
    4. Diane Schweig says

      March 6, 2019 at 10:16 PM

      Hello,
      I made this soup yesterday. Used half and half instead of whip cream, will use cashew milk next time. I thickened it with 4 tablespoons of corn starch. Also didn’t have all fresh herbs used 1 teaspoon of dried thyme and freshly dried herbs from Provence I had gotten there in late summer. Also used a red onion and of course 1 cup of dry white wine. Sorry lots of changes just worked with what I had. Served for lunch today. Got wondeful reviews, had with salmon, freshly made buttered pasta noodles and lightly wilted spinach with light touch of oil and vinegar. I love love you Recipe, it’s now on a card in my soup recipe collection...thank you! Bone appetite

      Reply
      • Natasha says

        March 6, 2019 at 10:24 PM

        I am so happy you enjoyed it and made the recipe work for what you had on-hand, Diane! 🙂

        Reply
        • Viki says

          March 22, 2019 at 2:16 PM

          I've made your mushroom soup recipe about 6 times. I use coconut milk versus cream and add a handful of crushed mixed dried mushrooms along with the fresh mushrooms to amp up the mushroom flavors. I double the recipe to make sure everyone can have a second serving!

          Reply
          • Natasha says

            March 22, 2019 at 2:33 PM

            That's wonderful, Viki! I'm so happy to hear that. I love coconut milk... bet it tastes amazing! 🙂

            Reply
    5. Michelle says

      February 15, 2019 at 12:57 PM

      Do you have calorie information by any chance?

      Reply
      • Natasha says

        February 15, 2019 at 2:08 PM

        I don’t - sorry about that. Try plugging in the exact ingredients you used into an online calculator and that should give you a pretty good idea.

        Reply
    6. GAIL B HIGHTREE says

      December 31, 2018 at 11:28 AM

      Heading to the store for New Year's Day kielbasa and sauerkraut. Was looking on-line for recipes that included Portobella mushrooms when I found your soup recipe. It looks wonderful, so I'm buying everything today so that I can make it very soon.

      Reply
      • Natasha says

        December 31, 2018 at 8:28 PM

        I hope you like it, Gail! Happy new year!

        Reply
    7. Andrea says

      November 12, 2018 at 9:01 AM

      5 stars
      Hi Natasha
      Thank you for sharing this wonderful soup recipe although having said that I made it without any of the toppings, without the mustard and without the cream for various reasons and I can tell you that even when scaled back to the basics, it is still one of the tastiest soups! It has now become a family staple. Going to try your carrot and celeriac (celery root in the UK).

      Andrea

      Reply
      • Natasha says

        November 13, 2018 at 12:24 PM

        Wonderful! Thanks for the thoughtful comment. Hope you like the other soup too!

        Reply
    8. Pauline says

      September 6, 2018 at 11:33 PM

      5 stars
      Made this tonight with wild fresh picked chanterelles. Absolutely amazing. My husband will be thrilled when he comes home tomorrow. Thank you

      Reply
      • Natasha says

        September 7, 2018 at 8:49 AM

        I'm so happy you liked it, Pauline!! 🙂 Thanks for coming back and letting me know.

        Reply
    9. Alix @A Hedgehog in the Kitchen says

      February 5, 2017 at 10:11 AM

      Natasha, this looks wonderful! We are all about cozy soups at the moment! Thanks! 🙂

      Reply
      • Natasha says

        February 5, 2017 at 10:55 AM

        Thank you! I hope you love it.

        Reply
    10. Angela says

      January 22, 2017 at 6:01 PM

      I made this tonight. So delicious. We even gave some to our little one - his first time trying mushrooms - and he really liked it! Until I tried your acorn squash soup recipe I never really considered myself a successful soup maker. Now I'm excited to try more!

      Reply
      • Natasha says

        January 22, 2017 at 6:10 PM

        Yay!! I'm so glad you guys loved it. 🙂

        Reply
    11. Shannon Rose says

      January 5, 2017 at 7:31 PM

      Thank you for this great recipe. I made it tonight and everyone went back for seconds. I will make it again, but I will add some blended white beans to add some protein.

      Reply
      • Natasha says

        January 5, 2017 at 8:16 PM

        So glad everyone liked it!! 🙂

        Reply
    12. JanD says

      November 26, 2016 at 1:09 PM

      I love the quality of the photos on your blog. Well done. The mushroom soup does look enticing. I was wondering if there was an alternative I could use to cream, to get that same thick consistency but yet not be so rich in calories? Thanks so much!

      Reply
      • Natasha says

        November 26, 2016 at 5:54 PM

        Thank you! 🙂 You could try stirring in a bit of flour or cornstarch (start with about a tablespoon, add more as needed). You could also try milk or half and half, but I definitely prefer full fat cream myself.

        Reply
      • Gloria says

        November 6, 2017 at 11:32 AM

        I have used unsweetened coconut or almond milk in place of the cream for many soups and it gives a super terrific flavor without all of the calories and cholesterol.

        Reply
    13. Natasha's Sister says

      November 25, 2016 at 11:56 AM

      Why haven't you made this for me? Are you going to soon??

      Reply
      • Natasha says

        November 25, 2016 at 1:43 PM

        No.

        Reply

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